Coconut pound cake #3
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Crisco |
| 3 | cups | Sugar |
| 3 | cups | Plain flour |
| 5 | larges | Eggs |
| ½ | cup | Oil |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| 1 | cup | Milk |
| 1 | cup | Flaked coconut |
| 1 | teaspoon | Vanilla |
Directions
Cream Crisco and sugar; add eggs one at a time, beating well after each addition. Sift dry ingredients. Add to creamed mixture with milk, oil and flavoring. Mix well. Fold in coconut. Bake in a tube pan at 325 degrees for 1-½ hours.
HELENA DAILY WORLD, 01/27/1987, "PHILLIPS COUNTY COOKS--BETTY
THOMPSON ENJOYS COOKING SWEETS" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .